Puff Pastry Boats with Serrats Bonito del Norte White Tuna

Ingredients 1 can “Serrats” “Bonito del Norte (White Tuna, Albacore) Cogote” Fillets – Olive Oil 1 sheet puff pastry 1 tablespoon honey 1 slice boiled ham Tomato sauce Cheese cubes A sprinkling of Aux Anysetiers du Roy Herbes de Provence Mixed grilling cheeses Garlic shoots Oregano LeBlanc Extra Virgin Olive oil Preparation For the little boats: Preheat … More Puff Pastry Boats with Serrats Bonito del Norte White Tuna

Roast Chicken with Aux Anysetiers du Roy Herbs de Provence

Ingredients 1 4lb roasting chicken 4 tablespoons butter 3 tablespoons Herbs de Provence A few springs of fresh herbs (thyme, rosemary, lavender) salt Some red onions and fingerling potatoes to roast with Preparation Preheat the oven to 400. Wash the chicken inside and out with cold water.  Pat dry and place in a heavy bottomed … More Roast Chicken with Aux Anysetiers du Roy Herbs de Provence

Roasted Carrots & Parsnips with Terre Exotique Smoked Paprika

Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon butter 2 medium carrots, peeled and thinly sliced lengthwise 2 medium parsnips, peeled and thinly sliced lengthwise kosher salt and freshly ground black pepper 1 tablespoon poppy seeds 1 tablespoon Smoked Paprika from Terre Exotique 2 tablespoons red wine vinegar 2 tablespoons chopped fresh flat-leaf parsley Preparation: … More Roasted Carrots & Parsnips with Terre Exotique Smoked Paprika

Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague

Ingredients: 7oz Tagliatelle Pastsa 1 bundle of asparagus 2oz of parmesan + extra for serving 2oz Extra Virgin Olive Oil from Moulins de la Brague 4-5 garlic cloves, minced Juice from 1/4 lemon salt and pepper to taste A few marjoram twigs, leaves removed and finely chopped Preparation: Preheat the oven to 350, Wash the … More Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague

Salmon with Edmond Fallot Basil Dijon Sauce

Ingredients: 4 thick pieces of salmon 4 shallots 3 tablespoons of dry white wine 3 tablespoons Fallot Dijon Basil Mustard 1/4c light cream Finely sliced tarragon Coarse salt and pepper to taste Preparation: Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together.  Cook salmon slices in skillet, then remove and … More Salmon with Edmond Fallot Basil Dijon Sauce

Sole with Herb Butter & Sal de Ibiza Fleur de Sel

Ingredients:  2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary finely grated zest and juice of 1/2 lemon 4 sole (or flounder) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches Sal de Ibiza Fleur de Sel … More Sole with Herb Butter & Sal de Ibiza Fleur de Sel

Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Chocolate & Raspberry Crepes w/ L’Epicurien Seedless Raspberry Jam

Ingredients: 1 cup almond milk 4 eggs 3/4 cup gluten free flour 1/4 teaspoons sugar 1 small container of raspberries 1 Dark Chocolate Fondue in Ceramic Jar 1 Jar of Seedless Raspberry Jam Preparation: Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick … More Chocolate & Raspberry Crepes w/ L’Epicurien Seedless Raspberry Jam